This Chocolate Chip Cookie Bread is both of those things. A super easy sweet bread that tastes exactly like a chocolate chip cookie, that also happens to be gluten free.
Hallelujah!
When I came up with this recipe a couple years ago it smelled great while it was cooking, looked great when it came out of the oven, but Mr. Maebell and I knew it probably wasn’t going to taste as good as it looked or smelled. Unfortunately, this was still back in the day when gluten free food left a lot to be desired.
We both took a bite and knew something magical had happened. It was bread! That tasted like a cookie! That he could eat! That my friend, was worth celebrating.
Since then this has been the recipe. You know what I mean, the one you break out when you have friends or family over and when they talk about how good it is you just say “Oh this, well it was nothing, really.” But secretly your basking in the glory of being able to feed your gluten free and glutenfull (is that a word?) family the exact same thing and nobody fusses.
The recipe is similar in a lot of ways to the Dark Chocolate Espresso Bread I shared a while back. It is very moist, full of chocolate, but instead of a strong coffee flavor this one has good dose of vanilla. So if you try one of these recipes definitely try the other, they are both great.
If you find your sweet tooth calling give this one a try, it won’t disappoint!
15 minPrep Time
1 hrCook Time
1 hr, 15 Total Time
Save RecipeIngredients
- 1 1/2 cup AP flour*
- 1 cup Old Fashioned oats (I used Bob's Red Mill GF)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 package vanilla instant pudding mix (5.25 ounce)
- 1/2 cup brown sugar
- 1 tablespoon vanilla extract
- 3/4 cup oil
- 1 1/4 cup milk
- 2 eggs, beaten
- 1 cup mini chocolate chips, divided.
Instructions
- Preheat oven to 350
- Mix flour, oats, baking powder, salt, vanilla pudding mix, and sugar, combine well. Add wet ingredients and half of the chocolate chips to dry ingredients, mix well.
- Pour into greased loaf pan, top with remaining 1/2 cup of chocolate chips.
- Bake for 1 hour.
As always, I made this dish using gluten free ingredients. I use Glutino Gluten Free Pantry All Purpose flour or Gluten Free Bisquick in place of flour and Bob’s Red Mill Gluten Free Oats.
